Triple Debacle Doppelbock

All Grain Recipe

Submitted By: bfleshman (Shared)
Members can download and share recipes

Brewer: Bobby Fleshman
Batch Size: 11.00 galStyle: Doppelbock ( 5C)
Boil Size: 13.84 galStyle Guide: BJCP 2008
Color: 17.5 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 19.4 IBUsBoil Time: 90 min
Est OG: 1.092 (22.0° P)Mash Profile: Decoction Mash, Triple
Est FG: 1.017 SG (4.4° P)Fermentation: Lager, Three Stage
ABV: 10.0%Taste Rating: 30.0

Amount Name Type #
18.40 gal Doppel Bock Water 1
9.48 g Calcium Chloride (Mash 60 min) Misc 2
9.48 g Chalk (Mash 60 min) Misc 3
7.58 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
7.58 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
1.90 g Baking Soda (Mash 60 min) Misc 6
0.95 g Salt (Mash 60 min) Misc 7
23 lbs 10.74 oz Munich Malt (9.0 SRM) Grain 8
6 lbs 12.21 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 9
3 lbs 6.62 oz Caramunich Malt (56.0 SRM) Grain 10
3.14 oz Hallertauer [3.8%] - Boil 60 min Hops 11
1.05 oz Hallertauer [3.8%] - Boil 30 min Hops 12
2.00 Whirlfloc Tablet (Boil 15 min) Misc 13
2.00 tsp Yeast Nutrient (Boil 15 min) Misc 14
1.0 pkgs German Bock Lager (White Labs #WLP833) Yeast 15


Mash Draw first (thick) decoction with 90 min remaining in acid rest (wait 30 min): 15min to rise to 122F, 15min rest, 15min to rise to 156F, 15min rest, 15min to boil, 15min boil ---------- 90 min Second decoction (thick): 15min to raise to 156F; rest 15min; 15min to raise to boil; 15 min boil ----------- 60 min Third decoction (thin): wait 30 min 15 min to rise to boil, 15 min boil ----------- 30 min Authentic Germany mash schedule. Attempt to draw decoction from the thickest portion of the mash. Some sources recommend that each decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it. ======== Yeast is 500mL of PURE SLURRY (~1600 billion viable yeast cells) repitched from 5g of munich helles, brewed 3-4 wks ago. Watch out for equilibrium temp on acid rest (rose to 100F instead of 95F). Go 15% bigger on all decoctions to account for transfer heat losses. Note the higher efficiency (82% instead of 75%) from the decoction. All pH measurements taken at 80-90F, unless stated otherwise. First runnings: 5.35@100F; 1.096@70F Sparge pH: 5.43@100F Final runnings: 5.45@100F; 1.058@70F Pre-boil, total wort: 1.079@65F; 14.5g@200 Pitched yeast 6hrs later at 48F; oxygenate for 45s per 5g carboy.

This Recipe Has Not Been Rated

This website is using cookies. More info. That's Fine